The Cookie Games at ICC in Good Morning America

The Cookie Games at the International Culinary Center in Soho featured in ABC News:

“…the students of the International Culinary Center in New York City held the prestigious and competitive “Cookie Games.” Students were tasked with representing the country of their choice in cookie form, and the results were pretty creative.”

Got your chef’s hat set? What about the pots and pans? Well, it’s official folks – SinoVision has partnered with the International Culinary Center (ICC) to produce the network’s first cooking show, Asian Kitchen, a 12-episode series featuring chefs who graduated from the renowned cooking school headquartered in Soho, New York. The talents – all rising stars in New York City and graduates of either ICC’s Culinary or Pastry programs within the past 14 years – share their interpretations and influences of Asian cuisine for American audiences, including cooking demos and tips. Think of it as a one on one crash course with some of the hottest chefs around. The simple and unique recipes they will share are enjoyed by thousands of New Yorkers at their local restaurants, and now they’re going to be all yours.

Asian Kitchen will premiere Saturday November 15 at 7 PM on both NYC Channel 73 and WMBC Channel 63.3 as well as Sunday November 16 at 7 PM on WMBC Channel 63.4.

The show is being hosted by Christie Clements and Tian Zhu and will feature the following talents:

Jonathan Wu, Executive Chef and Partner of Fung Tu, NYC, is known for his creative, personal Chinese-American food

More About the International Culinary Center

Founded as The French Culinary Institute in 1984, the International Culinary Center (ICC) is the global expert in professional culinary and wine education, with programs in New York and California. The renowned six-month Total Immersion program has produced other talents as Bobby Flay, David Chang, Dan Barber, Hooni Kim, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pepin and Jacques Torres. Awarded the International Association of Culinary Professionals’ “Culinary School of Excellence” for its career programs—the industry’s top honor—since 2010, ICC provides students with the credentials, confidence and connections to chart a successful career anywhere in the world. The White House announced ICC, along with the James Beard Foundation, will imagine and build the USA Pavilion at the World EXPO in Milan in 2015.

In 1984, The French Culinary Institute opened its doors in Soho, NYC. Flash-forward three decades, and FCI – now International Culinary Center (ICC) – has programs in New York and California, with more in the mix. Next big global move: The White House announced ICC and James Beard Foundation’s selection to build the USA Pavilion at the 2015 World’s Fair (EXPO) in Milan.

It turned out that he was born for the job. Patient, intense, curious, enthusiastic, articulate, Mr. Barber has become a dirt poet and kitchen philosopher whose time outside with the pigs and the beans has had a deep, lasting effect on the way he cooks. Today no other chef has the information he keeps in his head (how to make pure carbon out of a cow’s femur) or the vegetables he puts in his ovens (sparrow-size squash).

“The shape of a cigar, you see?” he said. (He still has a marked Gallic accent despite his many years in the U.S.) “Beautiful! And no wrinkles. Smooth. Inside baveuse—soft, but not runny. You don’t have to taste it. Just by the look you know it’s good. If you like it a little brown, spread a little butter on top and put it under a hot broiler—but only for a second.”

Why is cooking an omelet his supreme test of a chef? “Because it takes only two minutes. You watch the technique—but technique without heart is no use. It’s fast and it’s very simple. If a chef can’t do it, forget him.”

He began the lesson, and two minutes later he had effortlessly made the perfect omelet. (You can see him doing it on YouTube.) “Now take off your jacket,” he said, “and you make one.”

My prediction for a game change in the way we eat food is not from the perspective of a science. It is not even from the perspective of a chef. It is from the perspective of diversity in our culture–and our wallet. We already see that food prices are being affected by weather, disease and geopolitical issues. Many commodities once taken for granted and free are now precious (think water in California). What will be the largest shift in the way Americans eat? They will forego expensive proteins, fresh and highly transported (pricey) produce, and will rethink how they take in calories. Hopefully with education, they will be nutritious calories. Where a prime rib might have been the ultimate American Sunday dinner, tomorrow we are probably looking at steak fajitas (3 ounces per person) with rice and beans. You know what? That’s a better diet for us and for our planet. I call that progress.

Professional Culinary Arts+Farm To Table
The ICC (International Culinary Center) developed a Farm To Table course. ICC graduate Dan Barber and his restaurant Blue Hill and the Stone Barns center got together. Through the course you learn traditional culinary skills and how ingredients grow and are farmed as well as what is the best conditions for the best flavour of the ingredients. Highlight is the last part which features a week at Stone Barns. You use local, fresh ingredients to cook, learn about soil health and vegetable farming, humane animal husbandry and whole animal cooking to form a memorable week which ends with a menu created by the students. The ICC has 30 years of tradition and students from approximately 80 countries attend. Koreans are the highest proportion of the overseas students. Each class is limited to 12 students and students acquire experience from working at the Michelin recommended restaurant L’Ecole located in New York’s SoHo. This course can be taken in spring and autumn. www.internationalculinarycenter.com”

Dan Barber:
This summer’s publication ‘The Third Plate’ includes one chef’s cooking philosophy and the entirety of American food culture. The writer is the developer of the ground breaking course that is offered at New York’s ICC(International Culinary Center) called “Farm-To-Table”, Dan Barber. Dan is a graduate of the ICC (’94). After growing into a talented chef he has gone back to give to the ICC which opened up the culinary world for him.”

Wylie Dufresne
To use new technology you need to have the basic cooking skills, which is why it is still relevant for aspiring chefs to go to cooking school, he said. What he remembers most from his ICC culinary school days is that he learned the most necessary cooking skills in the intensive program. This is the foundation of his work and that is how creativity is born.

A fantastic feature on graduate Anna Dickson of International Culinary Center California in Madison Magazine.

On a humid summer night, I station myself near the kitchen at Merchant and watch Anna Dickson work. It’s still early in the evening, when a lot of folks in the restaurant business tend to tense up in anticipation of the rush. But executive chef Dickson is pure calm, trim in her short-sleeved black chef’s coat and glasses, her red hair pulled back in a neat ponytail. She keeps the counter before her spotless, periodically removing a speck of fresh parsley and re-folding her towel each time. As the cooks complete plates of French fries, burgers and mussels, each one must go through Dickson. She looks each plate over, wiping away a stray dab of sauce and sometimes conferring with a cook, who takes it back for a correction. Only when she is satisfied is the plate released to the waiting server.

“Most culinary students will go the standard chef route: work in restaurants and work their way up from line cook to sous chef to chef de cuisine to executive chef,” says Joanna Leasure, who was one of Dickson’s classmates at the French Culinary Institute in San Jose, now called the International Culinary Center. Leasure’s currently ICC’s enrollment coordinator. “Anna did it really fast. I haven’t seen many people going [in] two years from graduation to executive chef.”

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